Gattinara ‘Osso San Grato’, Antoniolo
This Nebbiolo comes from 5 hectares in the Osso San Grato cru. The vines were planted in 1960 and enjoy southern exposure. The soils are volcanic and moranic, owing their composition to prehistoric glacial activity.
After being delicately pressed they are left to ferment with a 14-16 day period of maceration on the skins as the must is pumped over with automatic sprinklers. Maturation begins in medium capacity oak barrels for 30 months, finishing in the bottle for 1 year before release.
Just over 400 cases are produced each year.